Emprimir
Correo Electrónico
Add a photo
Ingredientes
- olive oil
- 2 chorizo, sliced & then halved
- 1 large onion, chopped
- 1 large red capsicum, cored, seeded & diced
- 2 celery stalks, diced
- 2 garlic cloves, crushed
- 1 heaped tbsp chilli paste
- 500 gm chicken thigh fillets, diced
- sea salt & freshly ground pepper
- 3 cups long grain rice
- 1½ litres chicken stock
- Tabasco
- 4 spring (green) onions, chopped
Direcciones
- Heat a little oil in a large heavy-bottomed pan and gently sauté the chorizo until just coloured. Remove.
- Then add a little fresh oil to the pan, if needed, with the onion, capsicum, celery and garlic. Stir well and gently sauté until lightly coloured.
- Add the chilli paste and briefly cook to toast the spices, continually stirring.
- Then add the chicken with seasonings and toss to seal.
- Return the chorizo, together with the rice and toss to coat well.
- Add 1 litre stock and Tabasco to taste. Stir and bring to the boil. Then reduce the heat, cover and gently simmer for about 20 mins until the rice is tender â DONâT STIR, unless you need to add more stock. Remove from the heat and set aside for a few minutes. Taste for seasoning.
- Stir through the spring onions and serve with the Tabasco bottle on the side.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 338g | |
| Recipe makes 4 servings | |
| Calories 878 | |
| Calories from Fat 248 | 28% |
| Total Fat 27.57g | 34% |
| Saturated Fat 8.93g | 36% |
| Trans Fat 0.22g | |
| Cholesterol 109mg | 36% |
| Sodium 503mg | 21% |
| Potassium 651mg | 19% |
| Total Carbs 117.43g | 31% |
| Dietary Fiber 3.2g | 11% |
| Sugars 2.77g | 2% |
| Protein 35.19g | 56% |
